Latest Research in Microbial Inactivation Methods

Top Research Topics in Microbial Inactivation Methods

• Food composition and properties — 10 papers
• Microbial Inactivation Methods — 3 papers
• Food Drying and Modeling — 3 papers
• Freezing and Crystallization Processes — 2 papers
• Meat and Animal Product Quality — 2 papers
• Composting and Vermicomposting Techniques — 1 papers
• Food Industry and Aquatic Biology — 1 papers
• Food Quality and Safety Studies — 1 papers
• Proteins in Food Systems — 1 papers
• Probiotics and Fermented Foods — 1 papers

Highest-Cited Papers

1. A comprehensive review of ultra high-pressure homogenization in fruit juice processing
2. ЕНЕРГООЩАДНІ РЕЖИМИ ЗАМОРОЖУВАННЯ НИЗЬКОРЕНТАБЕЛЬНОЇ М’ЯСНОЇ СИРОВИНИ ДЛЯ ЗАБЕЗПЕЧЕННЯ ЇЇ ЕКСПОРТНОГО ПОТЕНЦІАЛУ
3. Orange peel waste valorization: A comprehensive review of sustainable production and high-value resource recovery
4. Sequential Ultrasound-Assisted Enzymatic Hydrolysis and Microwave Treatment of Gluten–Starch Complexes: Functionality, Volatile Profiles, In Vitro Immunoreactivity and Interactions
5. SCIENTIFIC SUBSTANTIATION AND DEVELOPMENT OF A MILK-PLANT STABILIZING ADDITIVE TECHNOLOGY FOR USE IN EMULSION LIQUEUR PRODUCTION
6. Breed‐Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States
7. Application of Bamboo Shoot Superfine Powder/κ-Carrageenan Composite Gel in Bread: Texture, Properties and Flavor
8. Effects of freezing history on post-thaw quality deterioration of Atlantic salmon under temperature abuse conditions
9. Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken
10. Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation
11. Quality Variation Patterns and Predictive Modeling of Fermented Soybean Whey-Based Tofu Under Cold-Chain Conditions Using Kinetic and Machine Learning Approaches
12. Coupled ethanol–trehalose processing accelerates thawing of rapid‐frozen cooked rice through water‐state modulation
13. Increasing storage temperature of frozen foods: effect on sustainability and food quality
14. Research on the influence of external water vapor generation module on vacuum sublimation-rehydration thawing batch chicken breasts
15. Effect of Particle Size and Roasting Conditions on the Quality of High-Resistant Starch Rice
16. Differential Effects of Household Thermal Processing on Extractable β-Glucan and Total Resistant Starch Across Processed Barley Forms
17. Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality
18. Effect of wheat dietary fibers on properties of dough ingredient and corresponding noodles
19. Rheological Properties of Dough and Quality of Bread Based on Triticale Flour With the Addition of Vital Wheat Gluten
20. The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread